Gluten-Free Spicy Beef Noodle Soup
Dive into the bold and comforting flavors of Gluten-Free Spicy Beef Noodle Soup—a hearty, aromatic dish that's perfect for spice lovers and ideal for gluten-free eaters. Featuring tender slices of seared beef, vibrant baby bok choy, and julienned carrots simmered in a rich, spiced gluten-free beef broth, this recipe delivers a warming bowl of goodness in every bite. Gluten-free rice noodles create a satisfying base, while layers of flavor from garlic, ginger, chili paste, and gluten-free soy and fish sauces make this soup irresistibly savory. Garnished with fresh cilantro, green onions, and a splash of zesty lime juice, it’s an easy-to-make crowd-pleaser that’s ready in just over an hour and perfect for cozy dinners.
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Recipe Information
Ingredients
- 1 lb Beef chuck or brisket
- 8 oz Gluten-free rice noodles
- 2 tbsp Vegetable oil
- 1 medium (diced) Yellow onion
- 4 minced Garlic cloves
- 1 inch piece (peeled and minced) Fresh ginger
- 2 tbsp Red chili paste (gluten-free)
- 3 tbsp Low-sodium gluten-free soy sauce
- 6 cups Beef broth (gluten-free)
- 1 tbsp Fish sauce (gluten-free)
- 2 medium (julienned) Carrots
- 2 heads (quartered) Baby bok choy
- 2 stalks (sliced) Green onions
- 0.5 cup Cilantro leaves
- 1 quartered Lime
- to taste Salt
- to taste Black pepper
Instructions
Prepare the beef by trimming excess fat and cutting it into thin slices. Sprinkle with a pinch of salt and black pepper; set aside.
Cook the gluten-free rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef slices in batches and sear until browned on both sides, about 2-3 minutes per batch. Remove the beef and set aside.
In the same pot, add the diced onion, minced garlic, and ginger. Sauté until the onion becomes translucent, about 3-4 minutes.
Stir in the red chili paste and cook for another 1-2 minutes until fragrant.
Pour in the gluten-free beef broth, soy sauce, and fish sauce. Stir to combine, then bring the mixture to a simmer.
Return the beef slices to the pot and let them simmer in the broth for 30 minutes, or until tender.
Add the julienned carrots and quartered baby bok choy to the pot. Simmer for an additional 10 minutes until the vegetables are tender but still vibrant.
Taste the broth and adjust seasoning with salt and pepper, if needed.
To serve, divide the cooked rice noodles among four bowls. Ladle the hot beef soup over the noodles, ensuring each bowl gets a generous serving of beef and vegetables.
Top each bowl with sliced green onions, fresh cilantro leaves, and a squeeze of lime juice for a bright, zesty finish.
Nutrition Facts
Calories |
2130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.5 g | 157% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 11299 mg | 491% | |
| Total Carbohydrate | 152.7 g | 56% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 17.7 g | ||
| Protein | 115.0 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4111 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
